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Fish Tacos




Source of Recipe


WKRG
Fish Tacos

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Published: Tue, February 22, 2011
Mexican favorite by Chef Jeremy Waltman/The Royal Scam
Fish Tacos with Pickled Cabbage, Fresh Pico De Gallo, and Cilantro-Lime Cr�me Fraiche
Pickled Cabbage
1 head each of red and green cabbage (shredded)
Enough cider vinegar to cover
1 to 1 � red onion (julienne)
1 � to 2 cups of sugar
In a pan, bring all ingredients to a boil. Let boil for 3-5 min. Let cool, then strain.

Pico De Gallo
15 Roma tomatoes (diced)
1 red onion (finely diced)
� cup deiced jalapeno
Half a bunch of cilantro
2 tsp. granulated garlic
Salt and pepper to taste
� cup oil
Mix all ingredients together.

Cilantro-Lime Cr�me Fraiche
2 cups sour cream
Zest and juice of 1 lime
Half bunch of cilantro
Salt to taste
Mix all ingredients together.

Grill 2 tortillas
Lightly dust fish with blackening seasoning and grill- any flaky fish will work
Place spring mix into tortilla
Place a � piece of fish cut long way
Add cabbage, Pico, and cr�me fraiche, garnish


We make small batches at the Royal Scam so our product is always fresh. Cut these quantities in half and you can make 12-15 tacos.